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My Recipes
New French-Inspired Healthy Recipes

Working with some of the world's most-renowned chefs such as Daniel Boulud and Michel Troisgros inspired me to create these French-based recipes with a healthy twist. I spent quite a bit of time in development with these and have used them on several occasions with cooking classes and guests. Try them. They're good!! (Kids, don't use wine, even in cooking. Your parents can do that part.)

Oh yeah, the second two take a little more work...but so tasty... And always remember, richer foods should be PART of the meal not THE meal. So, enjoy a little lamb, but pair it with other healthy options.

Butternut Squash Soup Infused with Almond

Makes 6 ˝ to 7 cups

Ingredients:

3 1/2lbs butternut squash

3 cups rice milk

3tbs marzipan

Directions:

  • 1. Cut butternut squash in half the long way and scoop out seeds and guts.
  • 2. Place butternut squash on a baking pan and cover flesh with aluminum foil.
  • 3. Roast in the oven at 375F for one hour, or until tender.
  • 4. Scoop flesh of butternut squash out of skin and put in a blender.
  • 5. Add rice milk and marzipan to blender. Blend until smooth.
  • 6. If you like a more liquid consistency you can add a bit more rice milk.
  • 7. Adjust taste to your liking with more or less marzipan..

Caramelized Brussels Sprouts & Pearl Onions

Makes four servings

Ingredients:

1 1/2tbs extra virgin olive oil

10 pearl onions

20 Brussels sprouts

2tbs extra virgin olive oil

1tbs garlic, finely minced

1 1/2tbs Dijon mustard

1tsp honey

Directions:

  • 1. Remove outer skin from pearl onions. Cut onions into quarters or even eights depending upon how big they are.
  • 2. Add olive oil to a pan at medium-high heat. Add onions and cook until translucent.
  • 3. Add finely minced garlic to the onions and continue to cook until onions begin to caramelize and garlic is very lightly browned. Be careful not to burn the garlic.
  • 4. Wash Brussels sprouts and remove dirty or rotted leaves. Cut Brussels sprouts into quarters or eights depending upon how big they are.
  • 5. Add Brussels sprouts to the pan and cook for about three minutes.
  • 6. Add mustard and honey to the pan and combine everything thoroughly.
  • 7. Transfer all ingredients to a baking pan and cook in the oven at 375F for 30 minutes or until Brussels sprouts get a bit browned.

Escalope of Salmon in Light Cream with White Wine and Sorrel

Makes four servings

2 Salmon Filets of about 6-8oz in size

2tbs extra virgin olive oil

4tbs shallot, finely minced

4tbs white wine (Sauvignon)

2tbs dry Vermouth

1 cup rice milk original classic flavor (Very successful and healthy substitution.)

3/4 cup heavy whipping cream (Way less than classic prep.)

8 Sorrell leaves, finely sliced

Directions:

  • 1. Add oil to a pan on medium-high heat. Once oil is hot, add finely minced shallots and cook for a about five minutes until they become translucent.
  • 2. Add white wine and cook for about two minutes.
  • 3. Add dry Vermouth and cook for about two minutes.
  • 4. Add rice milk and cook for about five minutes or until reduced by half.
  • 5. Add cream and cook until you reach the consistency you like.
  • 6. Very thinly slice sorrel leaves and add to the sauce at the very end of cooking.

Salmon:

  • 1. Lay the salmon skin side down on the cutting board
  • 2. Take your knife and begin to cut the corner of the filet where the skin and the flesh meat.
    Carefully cut along this line so you are able to separate the flesh from the skin.
  • 3. Once you have separated the flesh from the skin make sure to cut off the brown remains that may have been left from the skin.
  • 4. Lay the filet flat on the cutting board and slice in half horizontally. It is important to make each escalope as close as possible to being uniform thickness so they cook evenly.
  • 5. Heat a non-stick pan to medium-high heat. Put a dab of olive oil on a paper towel and coat the bottom of pan.
  • 6. Once pan is hot gently place escalope of salmon in the pan and cook about 2-3 minutes per side. Remove fish when it is tender to the touch and cooked to about medium-well. You want the inside to be a bit pink.

Place salmon on plate. Add just enough sauce. Sprinkle on some extra finely cut sorrel leaves. Enjoy!


Lamb Chop Potato Gratin with Caramelized Onion, Wild Mushrooms, and Herbs

Makes four servings

Ingredients:

1 1/2 tbs canola oil

2 Sweet Onions, sliced thin

5 tsp lamb jus, buy the prepackaged jus at Central Market

3/4 lb yellow oyster mushrooms

4 lamb chops

2tbs extra virgin olive oil

7 medium sized red potatoes

3 bay leaves

3 sprigs thyme

Parchment paper.

10 inch baking pan (circular)

Directions:

  • 1. Add Canola oil to a pot at medium-low heat. Add thinly sliced onion to pot and cover. Cook for about 30 minutes stirring occasionally. Make sure the onions begin to caramelize.
  • 2. Add 5tsp lamb jus to onions and stir so that flavor is throughout.
  • 3. Cut rack of lamb so chops are individual. Sprinkle both sides of lamb chops with a bit of low-sodium sea salt and black pepper.
  • 4. Heat pan to medium-high heat. Add 1tbs olive oil. Cook lamb chops about three minutes per side or until it has a good brown crust. Remove from heat and set aside on a plate.
  • 5. Heat a non-stick pan on medium-high heat with 1tbs olive oil. Add mushrooms and continually stir so they do not stick to the bottom of pan. Finish when they are tender. Remove and set in a bowl.
  • 6. Thinly slice potatoes either with a knife or a mandolin. Begin layering the bottom of a baking pan with the potatoes.
  • 7. Once the entire bottom of the pan is layered with potatoes add caramelized onion and mushrooms on top. Make sure to spread both evenly across potatoes.
  • 8. Place Lamb chops on top of potatoes, caramelized onions, and mushrooms.
  • 9. Cover lamb chops with another layer of potatoes, onions and mushrooms. Finish with a final layer of potatoes.
  • 10. Cover with 3 cups of unsalted beef stock. Lay bay leaves and thyme on top of potatoes.
  • 11. Cover with parchment paper and cook for one hour at 400F.

Remove, plate, eat with relish!

 

Athletic Foodie

With Chefs Michel Troisgros, Daniel Humm and Daniel Boulud

Cooking at Maison Troigros in Roanne, France

With roasted duck for "staff meal" at Restaurant Daniel in New York


 

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